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1 Ergebnisse
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Effect of pre-treatments and frying conditions on the forma..:
Li, Yancai
;
Zhu, Jiabin
;
Liu, Changnian
...
International Journal of Biological Macromolecules. 267 (2024) - p. 131355 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.131355
RT Journal T1 <Title>Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.131355&Exemplar=1&LAN=DE A1 Li, Yancai A1 Zhu, Jiabin A1 Liu, Changnian A1 Wang, Yuanyuan A1 Su, Caihong A1 Gao, Yuan A1 Li, Qi A1 Yu, Xiuzhu PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 267 SP 131355 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.131355 DO https://doi.org/10.1016/j.ijbiomac.2024.131355 SF ELIB - SuUB Bremen
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